A traditional Christmas drink in Puerto Rico, this smooth & creamy rum drink is nicknamed Puerto Rican Eggnog by some. Several recipes we found called for eggs and some did not. We opted to leave out the eggs, but I’m sure it would make the drink even fuller and creamier – more akin to a typical eggnog, although we didn’t mind the lightness and frothiness without the eggs at all… Feliz Navidad!
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Coquito
Ingredients
- 7 oz. Coconut Milk
- 6 oz. Gold Rum
- 6 oz. Evaporated Milk
- 2.5 oz. Sweetened Condensed Milk
- 1/2 tsp. Pure Vanilla Extract
- 1/4 tsp. Cinnamon
- 1/8 tsp. Nutmeg
Instructions
- Pour all ingredients into a blender. Blend on high until frothy.
- Refrigerate until cold or serve over ice.
- Pour into individual glasses and garnish with a cinnamon stick and a sprinkle of nutmeg.
Notes
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It’s called a shooter because of the size of glass it’s served in, but we’d recommend sipping this holiday treat! More like a desert than a drink, it’s looks will impress your guests too! Get the nice layered effect by pouring each layer slowly over the back of a spoon. Use a nice rum for this one for a tasty full bodied mix with the eggnog and Kahlúa.
